September 1st, 2010
Horse Cheese (Caciocavallo) is actually a cheese made from cow’s or sheep’s milk. Caciocavallo comes from Sicily and has a characteristic tear-drop shape. The cheese has a hard edible rind and a soft creamy centre.
I was told, in Wild Caper, where I bought it, that it’s called horse cheese because it used to be carried down from mountain villages by horse. In Mongolia, however, horses are milked for human consumption. This milk is used to produce, yogurt, cream, cheese (aarts), butter and an alcoholic drink – airag and the stronger nermil.